Directions

Warm olive oil in a saucepan over medium-low heat. At the same time, warm chicken broth in a separate saucepan until almost boiling. When olive oil is warm, add garlic and sautee for one minute, being careful not to burn the garlic. Add rice and sautee for another minute, until rice is coated with oil.

Once the broth is hot and the rice is warmed, begin adding the broth to the rice one or two ladles at at time - each time stirring until all the liquid has been absorbed before adding the next ladle. This method requires some patience and constant stirring, but will create very creamy risotto. Repeat adding liquid slowly until all the broth has been absorbed by the rice.

After the rice has absorbed all of the liquid, add the butternut squash and stir to combine. Add salt and pepper to taste, and enjoy!

Note: I have also made this with roasted garlic instead of fresh garlic, and it's very good that way as well.